Cauliflower, Cured Pork, Tofu Knots and Vermicelli Casserole

Name: Cauliflower, Cured Pork, Tofu Knots and Vermicelli Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 small head Cauliflower (trim hard stems, cut into small florets, blanch in boiling water for 5 minutes); 1 small bundle Vermicelli (soak in cold water for 5 minutes until soft); 1 small piece Cured pork (rinse with clean water, then cut into slices); 7-8 Tofu knots (soak in warm water for 5 minutes); 1 tbsp Cooking wine; 1 small piece Ginger (lightly bruised); 2 Scallions (chopped)

Stew cauliflower, dried tofu knots, vermicelli, and cured pork together for a savory, delicious home-style warming dish.

45 min

Easy

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Cauliflower, Cured Pork, Tofu Knots and Vermicelli Casserole

Ingredients

Cauliflower (trim hard stems, cut into small florets, blanch in boiling water for 5 minutes) 1 small head

Vermicelli (soak in cold water for 5 minutes until soft) 1 small bundle

Cured pork (rinse with clean water, then cut into slices) 1 small piece

Tofu knots (soak in warm water for 5 minutes) 7-8

Cooking wine 1 tbsp

Ginger (lightly bruised) 1 small piece

Scallions (chopped) 2

Instructions

Prepare Ingredients

Rinse the cured pork with clean water and cut into slices. Trim the hard stems off the cauliflower, cut into small florets, blanch in boiling water for 5 minutes, then drain and set aside. Soak the tofu knots in warm water for 5 minutes, then drain and set aside. Soak the vermicelli in cold water for 5 minutes until soft.

Simmer

Place the cauliflower, tofu knots, sliced cured pork, and lightly bruised ginger pieces into a small casserole dish. Fill with water, bring to a rolling boil over high heat, add 1 tbsp of cooking wine, then reduce heat to medium and simmer for 20 minutes.